Thursday, March 5, 2009

Designing Coffee, Part 3

Cupping is a matter of sense (what is in the cup), feeling (what you like and what you don't) and memory (you have to remember what is in each cup). Cupping for designing a new formula is another story, here we are not just judging for what it is, but for what we want to achieve as well.

4 comments:

Yes, a palette is helpful. Some people just can't tell the minute difference in flavors in a lot of drink/food items.

Maybe too it's an acquisition that is learned in time through training.

I've just started a novel : The Various Flavors Of Coffee. It's a good read.

I'm trying to find a south american novel written in the 1800s about someone who lived on a coffee plantation and the experience of the people who did the work. It is in english also (helpful for me). Hope I can find out who wrote it.

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Guatemala has a rich variety of complex soils. Its amazing diversity of microclimates delivers coffee with very singular characteristics. We have selected the best and carefully cultivated Arabica beans from our fertile Highlands, harvested by skillful hands; it is blended among selected Guatemala's coffee regions and roasted very tenderly to deliver an exotic drink with complex flavors and an incomparable aroma. P11 will delight you by giving you an opportunity to recognize the subtleties of premium coffees coupled with an intense sensory experience.